Slow Cooker Primal Chili with Sweet Potatoes

I have been struggling for years to make meals that would benefit my hypoglycemic husband without spiking his blood sugar. Turns out, the primal diet has been very beneficial. We are still in the early stages of implementing the primal diet into our life, but I have already seen a huge difference. He hasn’t had a blood sugar crash in weeks. It’s been challenging to adapt, but we feel so much better when we stick with it. And the primal meals I have made so far have been delicious.

This slow cooker primal chili has been a recipe that I adapted so we can still get that cool weather chili fix. My husband doesn’t always like sweet potatoes, but he liked it as non-traditional addition to the chili.

Slow Cooker Primal Chili with Sweet Potatoes

Servings: 8


2 pounds ground beef
2 – 14.5 oz cans diced tomatoes
1 – 8 oz can tomato sauce
6 oz can tomato paste
10 oz baby bella mushrooms, sliced
2 red bell peppers, diced
1-2 large sweet potatoes, cubed
1 cup water
4-6 large garlic cloves, minced
1-2 shallots or 1 large red onion, minced
1 tablespoon fresh cilantro, minced
3-4 tablespoons chili powder
1 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon cumin
1 teaspoon ground black pepper
2 tablespoons butter


Heat butter on medium-high heat in medium frying pan. Add shallots (or onion) and garlic to the pan and cook on low until shallots are translucent. Add shallots and garlic to the slow cooker.

Season ground beef with salt and pepper to taste then add to the pan. Once browned, drain and add to the slow cooker.

Add remaining ingredients and cook on high for 4 hours or low for 8. Enjoy!

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